The sour beer revolution is in full swing nationwide, and Telegraph Brewing Company is flying that funky flag high over its Obscura series of barrel-aged ales fermented by Lactobacillus bacteria and Brettanomyces yeast. This is the latest release under that umbrella, featuring more than 25 pounds of organically grown peaches per barrel, which are then aged for 18 months. The resulting ale, which is the first version of this brew since 2014, is being sold in 375ml cork-and-cage bottles, as well as a few pony kegs. An orange hay in color, the ale has flavors that are typical of a sour beer, with the puckering acidity and tangy tartness of a cider vinegar. But the peaches round out the palate with a baked-stone-fruit character, making for a refreshingly unique and approachable sip.
Like many of Telegraph’s and other breweries’ sour beers, the Obscura Pêche can only be made in small batches; a mere 280 cases were produced. And it started selling in mid-November, so supplies are going fast. But if you don’t want to miss the next sour release, consider joining Telegraph’s new Obscura Collective Beer Club. Members receive seven bottles of 2017’s Obscura releases, 15 percent off all purchases, a T-shirt and growler, an invite to the Collective Madness event, and a free ticket to the annual Día de las Obscuras Experimental Beer Festival on May 6, 2017. Pre-release purchase options also come with the club, which is limited to just 100 members. The cost is $150.
418 N. Salsipuedes St.; telegraphbrewing.com